Fall was approaching but there was still time for one more barbecue. But the day turned chilly and we wound up eating indoors.
While the grill was heating, we ate crostini, one topped with mozzarella and anchovies and the other with Michele’s eggplant, pepper and tomato spread.
Trebbiano d’Abruzzo “Fonte Canale” 2011 100% Trebbiano d’Abruzzo from old vines from Tiberio. The vineyard is at 300 meters, there are 2,500 vines/hectare and the training system is the tendone (vines form a canopy to protect the grapes from the sun). Harvest takes place the last week of September. Cold maceration on the skins lasts for 6 hours. Vinification takes place in stainless steel and malolactic fermentation does not occur. The wine remains in the bottle for a short period before release. This is a full bodied white wine with citrus aromas and flavors and a hint of herbs.
Barbera D’Asti “Vigna del Noce” 1997 Az. Agr. Trinchero made from 100% Barbera and the vines were planted in 1929. The soil is a mixture of clay and the exposure is southwest and the vineyard is at 250 meters. The training system is guyot. Traditional fermentation with natural yeasts lasted for 40 days. I believe the 1997 was aged for 5 years in 90 year old chestnut casks. The winery is strictly organic. This is a full-bodied robust wine with hints of cherries, plum, and leather, balsamic touches and a note of smoke. This is a very impressive Barbera.
Hamburgers and three different types of sausages, sweet, spicy and chicken on the grill
Sausages ready to eat
Hamburgers in the bun
Spanna 1964 Castello di Montalbano Vallana made from Nebbiolo 85% (local name Spanna). According to Wasserman in his book Italy’s Noble Red Wines, producers blended in a number different grapes, Vespolina and Bonarda for example, as well as Aglianico from Campania. The wine was drinking very well with red fruit aromas and flavors, a hint of rasperries and a touch of leather. For a wine from Novara-Vercelli area of northern Piedmont that is 56 years old to have the dark color that it did there had to be Aglianico in the blend. The wine was a pleasure to drink
Sliced tomatoes and red onions accompanied the meat.
And Sicilian style potato and green bean salad with capers, olives, red onion, oregano and olive oil.
We ended with an assortment of ice creams and biscotti.
The table